Protein Banana Oat Breakfast Squares

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Protein banana oat breakfast squares are the ultimate meal-prep breakfast or pre-workout snack. They combine the hearty, fiber-rich goodness of rolled oats with the natural sweetness of bananas and a solid protein boost.

They slice into neat, grab-and-go squares that hold their shape remarkably well, meaning zero messy crumbs on rushed mornings.

Ingredients

  • 3 cups old-fashioned rolled oats (gluten-free if preferred)
  • 3 large ripe, spotty bananas, mashed
  • ½ cup vanilla or unflavored protein powder (whey or plant-based)
  • 2 large eggs
  • ⅓ cup maple syrup, honey, or agave nectar
  • ⅓ cup peanut butter, almond butter, or sunflower seed butter
  • 1 cup unsweetened almond milk (or milk of choice)
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup chopped walnuts, pecans, or mini chocolate chips (optional fold-ins)

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal later, or grease it thoroughly with cooking spray.
  2. Combine Wet Ingredients: In a large mixing bowl, thoroughly mash the ripe bananas with a fork. Whisk in the eggs, maple syrup, peanut (or almond) butter, almond milk, and vanilla extract until completely smooth and creamy.
  3. Add Dry Ingredients: Stir the rolled oats, protein powder, cinnamon, baking powder, and salt directly into the wet banana mixture. Mix well until everything is fully incorporated and no dry pockets of protein powder remain.
  4. Fold in Extras: If using nuts or chocolate chips, gently fold them into the batter using a spatula.
  5. Transfer to Pan: Pour the oat mixture into your prepared 8×8-inch baking pan. Use your spatula to spread the mixture into an even layer, pressing down gently so it compacts into the corners.
  6. Bake: Bake for 25 to 30 minutes, or until the edges are golden brown, the center is set, and a toothpick inserted into the middle comes out clean.
  7. Cool and Slice: Let the squares cool completely in the pan (about 20–30 minutes) so they firm up properly. Lift them out using the parchment paper overhang and slice them into 9 or 12 neat squares.

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